Heaps of Vegetables

A large, satisfying main-dish salad is easy to make with mixed vegetables mounded over greens drizzled with a little low-fat Balsamic Vinaigrette.

Mixed Vegetable Salad on Greens With Balsamic Vinaigrette

Active Work Time: 25 minutes * Total Preparation Time: 40 minutes * Vegetarian

VINAIGRETTE

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1 teaspoon lemon juice

1 tablespoon honey

Cracked black pepper

1/2 teaspoon salt

* Combine red wine vinegar, balsamic vinegar, olive oil, lemon juice, honey, cracked black pepper to taste and salt.

SALAD

1 (10 1/2-ounce) package frozen peas, thawed

1 cup chopped carrots

1 stalk celery, cut into 1/2-inch dice

1 small tomato, seeded and cut into 1-inch dice

1/2 (7-ounce) can corn, drained (about 1/2 cup)

2 tablespoons chopped red onion

1 cup (1/2-inch pieces) steamed green beans

1/3 (13 3/4-ounce) can artichokes packed in water, drained and diced

4 cups mixed greens

* Toss together peas, carrots, celery, tomato, corn, onion, beans and artichokes.

* Divide greens between 2 dinner plates. Mound vegetables on top of greens. Drizzle with Balsamic Vinaigrette.

2 servings. Each serving: 316 calories; 785 mg sodium; 0 cholesterol; 4 grams fat; 62 gram carbohydrates; 14 grams protein; 7.32 grams fiber.

* Plates and napkins from Pottery Barn stores.